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Meanwhile, dredge trout in flour skin side up (skin should not have any coating), then egg mixture, then pumpkin seeds. Set aside on a rack until all filets have been coated.

Place remaining oil in sauté pan on Medium-High heat. When oil is hot, cook trout (skin side up) until seeds are golden brown (or until they pop). Turn fish over and cook an additional 3 minutes. Remove fish from pan and keep warm.

Add chicken broth, lime juice, and cilantro to same skillet. Reduce by half, remove from heat and stir in butter.